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Asparagus Bacon and Gouda Quiche

Asparagus Bacon and Gouda Quiche is a delicious for any meal of the day, but fantastic for bunch or breakfast for dinner. Eggs, half and half, cheese, bacon, and asparagus whipped together and baked in a flaky pie crust will keep everyone asking for more!

Is anyone else a major breakfast for dinner fan? I know that I am. We love to make pancaked, scrambled eggs, french toast, and quiche for any meal. It almost make the taste a little better knowing that it is not served during it’s “assigned” time-slot. I especially love making quiche because it is so easy, and I love that there are never ending flavor combinations.

The combination of asparagus, bacon, and gouda is one of my very favorites. The smoked bacon with the gouda is delicious because gouda is only slightly sharp and has a creamy nutty flavor. I add asparagus because, to me, asparagus makes everything more delicious and it is my favorite spring time ingredient!

I make this recipe simple by using a prepared frozen deep dish pie crust. You can, of course, my your own but I love the ease of the prepared crust especially if I am preparing brunch or my family is eating this quiche for dinner.

What do you need to make Asparagus Bacon and Gouda Quiche?

large eggs

half and half

whole milk

black pepper

salt

chopped cooked bacon

asparagus

shredded gouda cheese

frozen deep dish pie crust

How do you make Asparagus Bacon Gouda Quiche?

Pre-heat oven to 350°F.

In a large mixing bowl, whisk the eggs, half and half, milk, pepper, and salt.

Place chopped bacon in the pie crust. Add the asparagus. Top with 1/2 cup cheese. Pour egg mixture over the bacon, asparagus, and cheese. Add remaining cheese.

Place pie crust and aluminum shell in a pie plate. This step is optional, but is just in case of a spill because of the grated surface in the oven. Place quiche in the oven.

Bake 35-40 minutes. The quiche should still be jiggly when it is remove from the oven, but there should not be pools of raw quiche.

Allow quiche to rest for 5 minutes. Slice and serve.

Frequently Asked Questions

I only have milk- will that work over the half and half?

The result will not be as cream, but it will work. That being said if you are using skim you need to stop, run to the store, and grab whole milk. I can see 2% working, but I have not tested it. The quiche should be rich and creamy and that will be hard to achieve with skim or 1% milk.

Can I make this crustless?

Sure! make sure to use a nice pie pan and butter the pan to prevent sticking.

My quiche is jiggle when it comes out of the oven. Should I cook it longer?

The quiche should be jiggle, but you do not want to see pools of raw egg on the surface. Make sure you allow the quiche at least 5 minutes to set after it was in the oven before slicing. If it is still pretty jiggly after 5 minutes allow a few additional minutes for the eggs to set.